Hervé This (pronounced “Teess”) is an internationally renowned chemist, to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Test-tube chef Hervé This, who pioneered molecular gastronomy, believes chemical compounds are the ingredients of the future, writes Bianca. Molecular Gastronomy has ratings and 61 reviews. Petra Eggs said: I’m really enjoying this. Some of it is going over my head but I’m starting to get.

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He begins to explain, but what you thought was the topic sentence E. Gastgonomy being said, this book really reads more like a collection of 3-page abstracts moelcular just give you a small taste of the research that has been done in different areas of the 2.

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Molecular GastronomyThis’s first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights.

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There are no discussion topics on this book yet. He also organises note-by-note cooking contests and organises an monthly seminar on dissecting the science behind cooking steps.

Even if his plan to save the world falls short, note-by-note could – and aims to – give rise to a new kind of culinary experience; one that moves past the constraints of nature’s grocery store. More than I year after I bought this I’m still rereading sections of it. DJs fill clubs by playing synthetic beats that sound nothing like any music made with traditional instruments, so why can’t chefs break loose, too? I’ll be trying out a few kitchen experiments and hopefully they will lead to others.

Also if you’re cooking pasta, add a little vinegar or lemon juice to the water to keep the pasta from sticking together. He showed his audience a picture of wooden shelves stocked with rows of identical white containers and a scale. In the NYU classroom, This had people sufficiently rattled that they began interrupting him.


What is a Maillard reaction? They fall short of what This calls “pure note-by-note” – foods made only of compounds that have been fractionated as far as possible – but he acknowledges a likeness.

Father of molecular gastronomy, Hervé This, claims to have solved world hunger

He used gastrnoomy microwave propped on a table as a lectern, and moved aside his other ingredients – the dehydrated egg, along with vegetable oil, salt and sugar – to rummage through a case of clear glass vials stoppered with black lids. Why does he leave this out?

He unscrewed a small bottle of methional oil, which has a cheesy-potato flavour, and the room’s fresh-carpet smell gave way to baked potato mixed with high-school gym.

Whether it was luck or editing judgement that the tally of mini sections came to we shall never know. ISBNpages. The author disproves the i DNF, which is unusual for me. He says a dry fruity wine helps a fondue, but he doesn’t list any types of wine as suggestions.

Molecular Gastronomy: Exploring the Science of Flavor by Hervé This

View all 10 comments. Looking to the future, Herv’ This imagines new cooking methods and proposes novel dishes. May 28, Sarah Yasin rated it really liked it. He even asks the readers gatsronomy times to try it themselves to gain their trust. This is already feeding himself note by note. Goodreads helps you keep track of books you want to read.

This isn’t a book for those looking to improve their cooking skills; while it explains what is happening in the kitchen there is little direct reference to cooking technique. He points out that traditional music has evolved over the years to electronic music that is produced with the aid of technology such as synthesisers that generate electric signals and convert them into sounds that imitate traditional music instruments such as piano and flutes, and natural sounds such as ocean waves.


Since the concept of note-by-note cooking was introduced ina handful of restaurants, mainly in Europe, have been experimenting with the cooking technique. Jun 04, Rodrigo Duarte rated it it was amazing Shelves: Note by note cooking involves taking the molecules that compose ingredients used in cooking, and using these as the raw ingredients for making dishes. Feb 15, Tim rated it really liked it Recommended to Tim by: His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen.

There are even wines from Bordeaux that not only last a great number of caudalies, but they also have the power to come back again after subsiding!

Hervé This – Wikipedia

Especially like the idea that after knowing every mechanism of cooking a specific dish, cooks can be really creative by changing everything in the original recipe but still maintaining the basic concept, or using well-known materials to cook a whole new dish based on cooks’ profound knowledge of chemistry. Subscribe to the Michelin Guide Newsletter.

Institut National de la Recherche Agronomique. How does cooking make food taste better? A celebrity academic who advises Michelin-star chefs and government officials, This is a kitchen revolutionary who seems to dash off cooking manifestos at the rate at which other people tweet and who issues the unqualified declarations of a prophet.